Ice cream dreams

Jul 4 2008 by Jane Hall, The Journal

Strawberry clotted cream ice cream (Serves 6-8)

300ml double cream

300ml whole milk

12 eggs

240g caster sugar

1kg (2¼lb) fresh strawberries, washed and hulled

75g icing sugar

Juice of ½ lemon

150ml water

300g (10½oz) clotted cream

Pour the double cream and milk into a saucepan, bring almost to the boil, then remove from the heat and set aside.

In a large mixing bowl, whisk together the egg yolks and caster sugar until they become pale and fluffy. Pour the milk and cream on to the egg and sugar mix, stirring all the time.

Pour the mixture into a heavy-based saucepan or double-boiler and cook over a low heat, stirring all the time until the mixture coats the back of the spoon. (Under no circumstances let the mixture boil or it will curdle.)

Strain through a sieve into a large bowl and allow it to cool.

Place the strawberries in a blender with the icing sugar, lemon juice and water and blitz until smooth, then pass through a sieve.

Fold the strawberry mixture into the cooled custard mixture, then pour into an ice cream machine and churn. Just as the mixture begins to pull together, add the clotted cream and continue to churn until the mixture becomes smooth. Freeze until firm.

Alternatively, freeze the strawberry and custard mixture in an uncovered freezer proof container for 1-2 hours until it begins to set around the edges. Turn into a bowl and stir with a fork until smooth, or blend in a food processor.

Return to the freezer for a further 2-3 hours until firm, then cover with a lid. Remove the ice cream from the freezer and place, with the clotted cream, in a food processor and blend until smooth. Freeze until firm.